Blackcurrant fool

serves 5-6

280g fresh or frozen blackcurrants
85g caster sugar
300ml double cream
125 g low fat Greek style yoghurt

1. Make a coulis with the blackcurrants, by placing them in a pan with the sugar and a splash of water. Gently heat to dissolve the sugar. Simmer for a further 5 minutes after the berries have begun to bleed. Cool and sieve the mixture
2. Lightly whip the double cream to soft peaks. Add the yoghurt in spoonfuls, whipping between each addition.
3. Fold the cooled coulis into the yoghurt and spoon into ramekins. Chill.

Boozy Berries

This is the easiest pudding ever. Definitely adults only (why waste it on children?)


To a selection of seasonal berries (raspberries, strawberries, blueberries in this instance) pour over a measure of fruit liqueur of your choice. In this instance I used some creme de mure (what I had in), I expect kirsch or the usual creme de cassis would do well here as well. Let the fruit steep in the liqueur for a little while - for instance whilst you carve, serve and guzzle the chicken you have just roasted. Serve with cream or ice cream.